Red Bell Pepper Soup
A Uncategorized recipe with large red bell peppers, onion chopped, grated carrots. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
Rinse peppers and cut in half and seed.
large red bell peppers(2)half and half cream can use fat-free if desired(2 c)salt and pepper to taste - 2
Lay cut sides down on a cookie sheet.
- 3
Broil 4 - 6 inches from heat until skins are blackened all over (about 12 min., but keep close watch on them).
- 4
Remove from oven and place in brown paper bag and close the bag.
- 5
They will steam in the bag.
- 6
After about 10 min., remove them, and remove the skin from the peppers.
large red bell peppers(2)salt and pepper to taste - 7
Chop up the peppers and set aside.
large red bell peppers(2)salt and pepper to taste - 8
Stir onions, carrots, and butter for 3 min. in your soup pot and then stir in the chopped peppers.
large red bell peppers(2)onion chopped(1)grated carrots(1 c)butter(1/4 c)salt and pepper to taste - 9
Add flour, and stir one minute.
flour(1/4 c) - 10
Add broth, half & half, and tomato sauce.
chicken bouillon can use 1 can chicken broth(2 c)half and half cream can use fat-free if desired(2 c)15 oz can tomato sauce(1)hot chili flakes or drops of hot sauce to taste(1/4 tsp) - 11
Stir and mix well and let it cook approx. 10 min. until it boils and is thickened.
- 12
Stir in hot flakes or hot sauce drops and salt and pepper.
15 oz can tomato sauce(1)hot chili flakes or drops of hot sauce to taste(1/4 tsp)salt and pepper to taste - 13
NOTE: This can be made ahead to have in the refrigerator.
- 14
Just heat slowly when ready to serve it.
- 15
It will serve 6 - 8 people depending upon serving sizes.
Rate this recipe
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Red Bell Pepper Soup
A Uncategorized recipe with large red bell peppers, onion chopped, grated carrots. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
15 steps- 1
Rinse peppers and cut in half and seed.
large red bell peppers(2)half and half cream can use fat-free if desired(2 c)salt and pepper to taste - 2
Lay cut sides down on a cookie sheet.
- 3
Broil 4 - 6 inches from heat until skins are blackened all over (about 12 min., but keep close watch on them).
- 4
Remove from oven and place in brown paper bag and close the bag.
- 5
They will steam in the bag.
- 6
After about 10 min., remove them, and remove the skin from the peppers.
large red bell peppers(2)salt and pepper to taste - 7
Chop up the peppers and set aside.
large red bell peppers(2)salt and pepper to taste - 8
Stir onions, carrots, and butter for 3 min. in your soup pot and then stir in the chopped peppers.
large red bell peppers(2)onion chopped(1)grated carrots(1 c)butter(1/4 c)salt and pepper to taste - 9
Add flour, and stir one minute.
flour(1/4 c) - 10
Add broth, half & half, and tomato sauce.
chicken bouillon can use 1 can chicken broth(2 c)half and half cream can use fat-free if desired(2 c)15 oz can tomato sauce(1)hot chili flakes or drops of hot sauce to taste(1/4 tsp) - 11
Stir and mix well and let it cook approx. 10 min. until it boils and is thickened.
- 12
Stir in hot flakes or hot sauce drops and salt and pepper.
15 oz can tomato sauce(1)hot chili flakes or drops of hot sauce to taste(1/4 tsp)salt and pepper to taste - 13
NOTE: This can be made ahead to have in the refrigerator.
- 14
Just heat slowly when ready to serve it.
- 15
It will serve 6 - 8 people depending upon serving sizes.
Rate this recipe
